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This canned dark tuna loin from Gueyumar is a gourmet rarity. The tuna is caught in nets using a 3,000 year-old technique called almadraba. Over half of the tuna caught in the south of Spain using this technique is sold to Japan for premium level sushi, the other half is consumed in Iberia. Chef Abel procures richly flavored…
Gueyumar sources these extra large mussels from the icy Atlantic waters of Galicia. They are gently chargrilled with dried eucalyptus wood and canned in escabeche sauce made with extra virgin olive oil and aromatic apple cider vinegar. Enjoy right out of the can, plated, or in any mussels recipe. Chef Abel recommends heating ever so slightly at low temperature…
Gueyumar sources octopus from the icy Atlantic waters of Galicia. Each can contains a whole tentacle, that has been gently chargrilled and hand packed in extra virgin olive oil. One of the most difficult seafoods to find in US markets, as well as cook properly, is now accessible and prepared perfectly by an artisanal Spanish chef. Enjoy…
This canned white tuna loin from Gueyumar is a gourmet rarity. The tuna is caught in nets using a 3,000 year-old technique called almadraba. Over half of the tuna caught in the south of Spain using this technique is sold to Japan for premium level sushi, the other half is consumed in Iberia. Chef Abel…
Seawater-purified clams are one of the foundations of Conservas de Cambados beloved line of fine hand-packed delicacies. Splash a bite of them fresh with lemon juice or work them into a dish to engage your chefly side. A briny summary of everything you love about the sea. Company: Conservas de CambadosIngredients: clams, water, saltCountry of…
We’re going to be blunt here. Open a can of these briny baby clams. Open a bag of salty, crisp potato chips. Brace yourself. Have the snacking quadrant of your brain altered forever. Recipe to try: Tomatoes, Clams & Garlic Naan w Lime Yogurt Sauce Company: Conservas de CambadosIngredients: cockles, water, saltCountry of Origin: Galicia,…
Simultaneously tender and firm, Ramón Peña s hand-packed octopus can be the highlight of tapas at home, or even its own meal—just pair with a simple starch and your favorite olive oil. Ramón Peña is not only known as one of the highest quality conserva producers in Spain, he s one of the hardest working. His local…
With a subtle flavor, razor clams are a versatile kitchen staple that can be used in spicy seafood pastas or simply eaten right away with a splash of olive oil. Pair with a glass of white wine or use the brine for a unique cocktail. Company: Conservas de CambadosIngredients: razor clams, water, saltCountry of Origin:…
Ramón Peña has been canning fine seafoods for a century and the black-label series is the pride of the company. Crisp, firm, and light sardines packed in olive oil—fished off of the Spanish East Atlantic Coast—make for a pleasantly mild snack or for giving a tapas spread some extra authenticity. Ramón Peña is not only…
Padrón peppers are native to the Galician Region of Spain and known for the unpredictability of their spice levels. Ramón Peña takes their classic sardine recipe and fries these special peppers before combining the two basic ingredients in olive oil. The combination means no two tins are quite alike. Ramón Peña is not only known…
An elaborate roe comes to us from the Galician region of Spain. To be used as a garnish offering a surprising spin on a pasta dish, or unadorned, straight out of the can. Packed by hand. Company: Conservas de CambadosIngredients: sea urchin roes, water, saltCountry of Origin: Galicia, Spain
Straight from the majestic brine of the Atlantic, comes these carefully-selected mussels, each measured for plumpness and freshness, before being fried in olive oil and packaged in a pickling sauce. Our favorite way to enjoy these is paired with some salty potato chips and a glass of Spanish vermouth. Ramón Peña is not only known as…
We have searched high and low for a shelf stable caviar, and finally our friends at Wildfish Cannery came out with one we are obsessed with. Wildfish’s Smoked Salmon Caviar is cured, lightly smoked, then packed by hand into a glass jar to showcase the roe s distinctive large orange pearls. Sourced from Southeast Alaska…
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